Taste the Air-Chilled Difference®

Slow Cooker Pulled Thai Chicken Sandwich

by , Chef, Seattle, Washington

Slow Cooker Pulled Thai Chicken Sandwich

Makes 12 to 15 sandwiches

  • 1 whole Smart Chicken
  • Poaching Liquid
  • 6 cups coconut milk
  • 2 cups chicken stock
  • 1 cup chopped onions
  • 6 cloves garlic
  • 1 cup cilantro
  • 1 cup green onions
  • 4 bay leaves
  • 2 stalks lemongrass
  • ½ ounce fresh ginger

Place the whole chicken in a slow cooker. Add the coconut milk, chicken stock, onions, garlic, cilantro, green onions, bay leaves, lemongrass, and fresh ginger. Cook on high for 3 hours, or until the chicken is fully cooked and pulls apart easily. Remove the chicken and let it cool before pulling all the meat off the bone. Transfer the pulled chicken to a bowl and add Peanut Sauce (recipe follows). Transfer to refrigerator and let rest until ready to assemble sandwiches.

    • Peanut Sauce
    • 4 cups coconut milk
    • 4 leaves kaffir lime leaves*, or substitute 2 teaspoons lime zest
    • 1 stalks lemongrass
    • 2 cloves garlic
    • 1 tablespoon ginger
    • 2 tablespoons sambal olek**
    • 1 cup peanut butter
    • ½ cup lime juice
    • ½ cup fresh cilantro
    • *Kaffir or Thai lime leaves are a pungently flavored leaf often steeped in stews and sauces. Find them at Asian grocery stores or online.
    • **Sambal olek is a Southeastern Asian chile sauce made from ground chile peppers, salt, and vinegar. Look for it in the Asian section of most grocery stores.

    Combine all ingredients except lime juice and cilantro in a pot and simmer for 30 minutes. Strain and then add cilantro and lime juice. Adjust seasoning with salt and pepper, and set aside until need.

      • To Serve:
      • 2 ounces pulled chicken mixture
      • Sourdough bread, or your favorite buns
      • 1 ounce sliced cucumber
      • Cilantro leaves
      • Lettuce
      • Mint leaves
      • Sliced tomatoes
      • Salt
      • Pepper

      Layer chicken and toppings between bread slices and serve.